Food Smokers and Smoking Tips/Tricks/Techniques

how much did they cost you?

 

That's what we are hoping lol!

There's 2 more packs of pork butt that we aren't smoking that isn't pictured which is ~33lbs. All together was $300 so roughly $2.11/lb for all the meat

 

I would like to get something like this.

 

Please post the link so we can zoom in on pics

 

Northernsmokers.com

 

Thee Deelux, got it.

 

Anybody here got experience on reverse flow smokers? I think that's what I wanna get next when I can afford one lol! I seen a Meadow Creek one in person and it looked liked some quality stuff.

 

These guys are local to me. I can't find any used pull behinds that are in good shape. Or they want more money then when it was new.

 

That looks real nice! Is that a warming/cooking cabinet on the right side?

 

I've heard good things about reverse flow smokers. Honestly as long as what ever you smoke on doesn't leak, keep a clean fire, and can keep a consistent temp it will be good regardless.

Some people like having smokers where certain areas on the grill grate will have varying temps like 225 near the smoke stack and 275 closing to the fire box so you can cook various amount of meats.

Smoke on!

 

This is def a thread I can get behind and im not even a fat guy hahaha

 

Hell yeah!

A while back, I heard someone say, "Never trust a skinny cook." I've been working on my credibility ever since .

 

Yes they are calling it a warming / Rib box.

 

When I worked in the industry I met a lot of really good chefs who where fluffy like myself. They made some of the best food out there. The real skinny ones made good food also but it tended to be more foo foo food with small portions and weird ingredients. Usually once you ate their food you wanted to go back to the others chefs and eat a MEAL.

 

"Fluffy"...I like that.

I prefer "probe tender".

 

I havent really cooked pork loins (going to cook 3) before how long does it usually take? Any recommended recipes?

 

Not long. Wrap in bacon, 155 IT.

 

I have way better results with loin on the grill vs smoker. I think because it's so lean YMMV. Plus I pull at 140ish it. They will cook up very quickly, keep a watch on it.

 

Rub-a-dub-dub...